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Egg Mince Pies
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
820Calories
13 gProtein
38 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein13 g
Carbohydrates38 g
Fiber5.9 g
Sugars9.7 g
Total Fat68 g
Saturated Fat36 g
Monounsaturated Fat22 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol319 mg
Sodium123 mg
Potassium599 mg
Calcium176 mg
Iron4.5 mg
Magnesium65 mg
Phosphorus250 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C247 mg
Vitamin A137 mcg
Vitamin E2.9 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate49 mcg
Choline228 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 486. The excerpt below is the record exactly as published.
nutmeg, and less chopped lemon-peel cut very thin. Work these into pellets the size of marbles, making a few of them long like miniature sausages. Put them into boiling broth, and let them boil galloping till their substance is set. Egg Barley Soup (German).— To the weU-beaten yolks of two eggs, and the whites of one, add as much floxir as will make a stiff hard ball. Grate it on a coarse bread-grater ; let the gratings fall separately over a largo space, and let them dry ; then sprinkle them lightly into boiling broth, and serve. Probable cost, 6d. per quart. EGa ( 195 ) EGG Egg Flip should be made with white ale if it can be procured. Make one pint of ale warm, but not too hot. Beat two or three eggs, with three ounces of sugar, together, thraw the eggs into the jug containing the ale, and then throw both back into the empty jug. This must be done quickly five or six times, until all is well mixed together; then grate ginger and nutmeg over the top, and the flip is quite ready. Serve in glasses while hot. Time, a few minutes. Probable cost, 7d. Egg Mince Pies. — Boil six eggs hard, shred them small; shred double the quantity of suet; then add currants, washed and picked, one pound, or more if the eggs are large, the peel of one lemon shi-ed very fine, and the juice, six siDoonfuls of sweet wine, mace, nut- meg, sugar, and a very little suet, and orange, lemon, and citron-peel candied
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